Preheat oven to 350F and line a 12-count muffin pan with non-bleached paper liners.

Set aside.Combine flax seed with sweetener, baking powder, cinnamon and salt in a large bowl.

Whisk to combine fully and set aside.Add eggs, water, oil and vanilla extract to the jug of your high-powered blender.

Blend on high for 30 seconds, until foamy.Transfer liquid mixture to the bowl with the flaxseed mixture.

Stir with a spatula, just until incorporated.

The mixture will be very fluffy.

Once incorporated, allow to sit for 3 minutes.Spoon mixture into prepared muffin pan, each cavity should be filled about 90% of the way up.

The muffins will expand while baking so don’t fill to the very tops.Bake muffins for 13-15 minutes, or until a toothpick inserted comes out clean.

Remove from the oven and remove muffins from the cavities immediately and place on a cooling rack.Muffins can be toasted or frozen.

Keeps in the fridge for 3-4 days or in the freezer for up to 3 months.